Pie Crust
Animal shortenings that typically produce a flaky pie crust are not allowed in the kosher diet. This is one of
the best pie crusts I've ever come across. Even if you never sift flour for other recipes, it's worth sifting
and following this recipe exactly.
I've adapted the recipe from Irma S. Rombauer and Marion R. Becker,
Joy of Cooking, Bobbs-Merrill, 1964.
Ingredients:
- 2 cups all-purpose flour, sifted
- 1 tsp. salt, resift with flour
- 1/4 cup water
- 2/3 cup Crisco or other tasteless, hydrogenated shortening
Sift the flour and then sift again with the salt.
Take 1/3 of the flour/salt mixture and mix it with the water
to form a paste. Cut the shortening into the remaining flour with a pastry
blender, two cold knives, or food processor. When the mixture resembles coarse granola, stir in the flour paste. Work quickly
and gently to mix until the paste is incorporated
and the dough forms a ball. Working by hand with a pastry blender or two cold knives works quite well, but
if you prefer to use a food processor, be sure that you do not over-process the dough. Stop processing the second that
the dough forms a ball on the blade. Wrap the dough tightly. Chill for at least 1/2 hour or overnight. If you are not going to use the dough
for more than a day, you can freeze it. Be sure that it is very well wrapped for the freezer. When you want to use it, defrost
in the refrigerator for a day, or at room temperature for about 2 hours. Discard the wrapping as soon as it is defrosted so that the flavors
of the freezer are not absorbed by the dough.
This makes enough dough for a double-crust 9-inch pie.